Heading back to work…

…is looming over my head.  I’ve been out on maternity leave for the past three months, and while I’m looking forward to the adult interaction and intellectual stimulation that comes with doing my job, I’m not looking forward to leaving my three-month-old baby behind.  He’s just now starting to get really interesting.

Having been home for the last few months has meant getting to spend a lot of time in the kitchen (between feeding, rocking, lullaby-singing and diaper changing).  Heading back to work means my food prep time will be much more limited, which in turn means my planning skills are going to get a good workout.

Today, for instance, I’m baking a loaf of whole-wheat sandwich bread to use for my lunches this week.  I’m also planning to put a pork shoulder in to cook overnight tonight for a couple of dinners during the week (barbecue pork sandwiches and pork tacos, most likely).  At the same time, I’ll soak some dried black eyed peas for a tasty black-eyed pea salad.

All of this to say, it really doesn’t take a ton of time to eat well, you just have to know how to use your time wisely. I’m sure there are lots of moms out there just like me who want to be able to feed their families well, on a budget, with time to spare.  I hope to share some insight into how I’m doing just that.

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